Each family has their own special Thanksgiving recipes. This recipe, included in the Thanksgiving Menu Mailer, is my crustless version of our family favorite Pumpkin Pie.
If you’d like to consider a low-carb pumpkin pie that has a crust, I would urge you to consider the recipe using coconut flour in Brice Fife’s book, Cooking with Coconut Flour (and at half.com). His recipe includes the recipe for the filling as well.
From the Menu Mailer Volume 4 Week 18
If you’re carb- or grain-conscious, this pie is quick to throw together and really fits the bill. This is our Thanksgiving choice this year since both my mom and husband are low-carbing to deal with health issues.
1 (15-ounce) can or 1½ cups homemade pumpkin puree*
1 tsp cinnamon
½ tsp ginger
¼ cup honey/agave or ½ cup rapadura
¾ cup unsweetened coconut, rice, almond or dairy milk
Preheat oven to 425 degrees. Grease a 9” pie plate and set aside.
In a bowl, whisk all of the ingredients together, mixing thoroughly to make sure the spices are disbursed throughout the batter (if using roasted, chopped pumpkin, combine all ingredients in a blender until smooth). Pour into the pie plate. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake another 30 minutes or until a knife inserted comes out clean.
*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast with oil and spices or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped. Pie pumpkins have the best flavor. If you can not find a pumpkin, a butternut squash can also be used.
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